Department of Food Science and Technology Releases Industry-Academia Results of “Anquan Rice Shortbread and Puffed Rice” with Daan District Farmers’ Association
大安區農會11月5日在本校舉辦「115年度安泉米酥及米香形象提升暨成果發表會」，發表食科系林麗雲教授研發之「安泉米酥系列」原味米酥、青蔥米酥、重巧克力米酥、輕巧克力米酥，及「米香系列」原味米香、肉鬆米香，共六款稻米加工產品。其中，米酥餅選用大安區具產銷履歷的在地稻米與青蔥製成，達到完全無麩質標準；米香則採用「先蒸熟後炒製」的獨特工法，具備無油、長保存期的健康優勢。
On November 5, the Daan District Farmers’ Association held the “2026 Anquan Rice Shortbread and Puffed Rice Image Enhancement and Results Presentation” at Hungkuang University. The event showcased six processed rice products developed by Professor Li-Yun Lin of the Department of Food Science and Technology, including the “Anquan Rice Shortbread Series” (Original, Scallion, Dark Chocolate, and Light Chocolate) and the “Puffed Rice Series” (Original and Pork Floss). Among them, the rice shortbread is crafted using local rice with Traceable Agricultural Products (TAP) certification and scallions from Daan District, achieving a completely gluten-free standard. Meanwhile, the puffed rice utilizes a unique technique of “steaming first, then stir-roasting,” offering health advantages such as being oil-free and having a long shelf life.
